This Pumpkin Bundt Cake is soft, moist, and full of warm spices like cinnamon and nutmeg. Topped with a light glaze, it’s perfect for fall gatherings!
If you’re like me, you can’t resist a slice with a cup of coffee. The sweet pumpkin flavor just makes everything better. Plus, it’s super easy to whip up—no fuss, just fun!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake, giving it structure. For a gluten-free version, you can use a 1:1 gluten-free flour blend, and it should work just fine!
Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If fresh pumpkin is available, you can roast and puree it yourself for a fresher flavor.
Sour cream or Greek yogurt: These add moisture to the cake. If you’re out of either, you can substitute with buttermilk, or even applesauce for a lighter touch.
Spices: While the recipe uses cinnamon, nutmeg, ginger, and cloves, feel free to adjust them based on what you enjoy or have on hand. Pumpkin pie spice works instead if you prefer a mix.
How Do I Achieve the Perfectly Moist Bundt Cake?
Moisture is the key to a delicious Pumpkin Bundt Cake. Here’s how to ensure your cake turns out perfectly moist every time:
- Don’t overmix the batter. Mix just until the wet and dry ingredients are combined to avoid a tough cake.
- Use room temperature ingredients, especially eggs and butter. This helps create a smoother batter that holds moisture better.
- Be sure to grease and flour your Bundt pan well. This helps the cake release easily after baking without sticking.
Let the cake cool in the pan for about 15 minutes before inverting onto a wire rack. If you don’t let it rest, the cake might crumble. Happy baking!
How to Make Pumpkin Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 2 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or as needed)
- ½ teaspoon vanilla extract
Optional Garnish:
- Chopped toasted nuts (e.g., pecans or walnuts)
How Much Time Will You Need?
This delightful Pumpkin Bundt Cake takes about 15 minutes to prep and 55-65 minutes to bake. After baking, make sure to let it cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. Total time is approximately 1 hour and 30 minutes, including cooling. A great addition to any fall gathering!
Step-by-Step Instructions:
1. Prepping the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly to prevent the cake from sticking. Make sure you cover all the nooks and crannies!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, cloves, and ginger) until well combined. Set this bowl aside for a moment.
3. Creaming Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer. Mix for about 3-4 minutes until the mixture is light and fluffy. This step is super important for a light cake!
4. Adding Eggs and Pumpkin:
Next, add the eggs one at a time into the butter-sugar mixture, mixing well after each addition to incorporate them properly. Then add the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract. Mix everything together until it’s fully combined and smooth.
5. Combining Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Use your mixer on low speed or mix gently with a spatula until everything is just combined. Be careful not to overmix, as we want to keep that fluffy texture!
6. Baking the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in your preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling the Cake:
Once baked, remove it from the oven and let it cool in the pan for about 15 minutes. Then carefully turn the cake out onto a wire rack to cool completely.
8. Making the Glaze:
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If it’s too thick, add a teaspoon of milk at a time until you reach a desirable drizzling consistency.
9. Adding the Finishing Touches:
Once the cake is completely cool, drizzle the glaze over the top. If you’d like, sprinkle some chopped toasted nuts over the glaze for a crunchy texture and extra flavor.
10. Slice and Serve:
Slice your delicious Pumpkin Bundt Cake and serve! Enjoy it as a delightful treat with a cup of coffee or as a sweet addition to any gathering. Happy baking!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture of your cake.
What if I Don’t Have Sour Cream or Greek Yogurt?
No problem! You can substitute with buttermilk or use an equal amount of milk mixed with a little vinegar or lemon juice to mimic the acidity. This keeps the cake moist and adds a nice tang.
Can I Freeze Leftover Pumpkin Bundt Cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight when you’re ready to enjoy it again!
How Do I Prevent My Cake from Sticking to the Bundt Pan?
To ensure your cake releases effortlessly, be sure to grease and flour the pan very well, paying special attention to the intricate designs. You can also use baking spray with flour for an extra boost!
